Baked Vegan Chocolate Donuts
These baked vegan chocolate donuts are soft, deeply chocolatey, and finished with a glossy dairy-free ganache glaze. They bake in a donut pan instead of frying, so the crumb stays tender and cake-like without feeling heavy. The little spoonful of espresso powder is optional, but it makes the cocoa taste darker and richer.
Baked Vegan Chocolate Donuts
Soft baked vegan chocolate donuts with a tender cake-style crumb and a glossy dairy-free ganache glaze. They are eggless, dairy-free and baked instead of fried.
Ingredients
Chocolate Donuts
- 210 g (1½ cups) All-purpose flour
- 40 g (¼ cup + 2 tbsp) Dutch-process cocoa powder, sifted
- 150 g (¾ cup) Superfine (granulated) sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Instant espresso powder optional but recommended
- 240 ml (1 cup) Oat milk or other plant milk, room temp
- 1 tbsp Apple cider vinegar
- 60 ml (¼ cup) Avocado oil (any neutral oil)
- 2 tsp Vanilla extract
- 3 tbsp Unsweetened applesauce
Chocolate Ganache Glaze
- 150 g Dairy-free dark chocolate 70%, finely chopped
- 60 ml (¼ cup) Oat milk (or other plant milk)
- 1 tbsp Maple syrup
- 1 tsp Avocado oil (or any neutral oil)
- Pinch salt
Instructions
- Preheat oven to 350°F (180°C). Lightly grease donut pan with neutral oil. Set aside.
- In a small bowl or measuring jug, combine the oat milk and apple cider vinegar. Stir briefly and let it sit for 5 minutes. This is our vegan buttermilk.
- After 5 minutes, add avocado oil, vanilla extract, and applesauce to the buttermilk mixture. Whisk until combined.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder until evenly combined.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold until just combined – a few streaks of flour are fine. Do not overmix.
- Transfer the batter to a piping bag (or zip-lock bag with one corner snipped). Pipe the batter evenly into the prepared donut cavities, filling each about ¾ full. Smooth the tops with a damp fingertip if needed.
- Bake for 13-15 minutes at 350°F (180°C) until a toothpick inserted into the thickest part comes out with just a few moist crumbs (not wet batter).
- Let the donuts cool in the pan for 5 minutes, then carefully turn them out onto a wire rack. Allow to cool completely before glazing – at least 20 minutes
Chocolate Ganache Glaze
- Pour oat milk into a microwave-safe bowl or jug. Microwave on high for 45–60seconds, until steaming hot but not boiling. The milk should reach about 175°F (80°C).
- Add hot milk to finely chopped dark chocolate. Let it sit undisturbed for 1 minute – this allows the heat to melt the chocolate evenly without scorching it.Add the maple syrup, neutral oil, and salt, then stir slowly from the centre outward in small circles, gradually widening until the glaze is completely smooth and glossy.
- Let the glaze cool for 5–8 minutes until it thickens slightly to a dipping consistency.
- Dip the top of each cooled donut into the glaze, letting any excess drip back into the bowl.Place back on the wire rack. Add toppings (shaved chocolate, sprinkles or icing) immediately while the glaze is still wet.Allow the glaze to set for 10–15 minutes at room temperature.
Let the donuts cool completely before dipping. Warm donuts will make the glaze slide off instead of setting into that shiny chocolate top.
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